Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and c...

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Detalles Bibliográficos
Autores principales: Adegbanke, Omolara R., Dada, Toluwase A., Akinola, Stephen A., Akintuyi, Temitope
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849925/
https://www.ncbi.nlm.nih.gov/pubmed/29564097
http://dx.doi.org/10.1002/fsn3.556

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849925/
https://www.ncbi.nlm.nih.gov/pubmed/29564097
http://dx.doi.org/10.1002/fsn3.556

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